Chicory Turkey Salad with Mandarin Orange Wedges
Sometimes, you need food that tastes like summer - especially when it’s cold and dreary outside. So I grabbed a head of chicory and tried to turn it into something light and summery. And for a moment, in my kitchen, I was able to trick myself, and it smelled (and tasted) as if winter wasn’t approaching. One point for me. The weather will catch up again eventually ;) Ingredients (serves 1): 1 head chicory (sometimes referred to as a 'Belgian endive') 100g turkey filet 30g chick pea sprouts 30g spring beauty (we call it winterpostelein, if you can't find it just alternate with another type of lettuce) 2 radishes, sliced 1/4 cucumber, sliced 2 mandarin oranges (*if you want to serve this with an orange vinaigrette, you will also need 5dl orange juice and 1dl mild flavoured olive oil) Cut the chicory in half, lengthwise. Heat some butter in a skillet add the chicory, cut side facing down. Squeeze half a mandarin orange over and sautée for about 5 or so minutes...